Mediterranean pasta salad

Spicy Italian sausages are the hidden delight in this traditional Mediterranean salad. 

Preparation Time

10 minutes

Cooking Time

10 minutes

Ingredients (serves 4)

• 250g San Remo Large Shells No. 29
• 4 Italian-style sausages
• 2 green zucchini, halved lengthways, thinly sliced crossways
• 100g bought chargrilled capsicum, drained on paper towel, thinly sliced
• 180g (1 cup) sun-dried tomatoes drained on paper towel, thickly sliced
• 145g (1 cup) pitted kalamata olives
• 150g feta, crumbled
• 1/2 cup loosely packed finely shredded fresh basil
• 2 tbs olive oil
• 2 tbs red wine vinegar
• Salt & freshly ground black pepper

 

Method

1. Cook the San Remo pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Refresh under cold running water, then drain.
2. Meanwhile, heat a medium non-stick frying pan over medium-high heat. Add the sausages and cook, turning occasionally, for 5 minutes or until golden brown and cooked through. Transfer to a plate. Add the zucchini to the pan and cook, stirring occasionally, for 2 minutes or until tender. Remove from heat and set aside for 5 minutes to cool.
3. Thinly slice the sausages diagonally and place in a large serving bowl. Add the pasta, zucchini, capsicum, sun-dried tomato, olives, feta and half the basil, and gently toss to combine. Drizzle with the oil and vinegar, and season with salt and pepper. Gently toss to combine. Sprinkle with remaining basil and serve immediately.

Little Indian-spiced vegetable pies with raita

Ingredients (serves 4)

• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1/4 tsp dried chilli flakes
• 1/2 tsp garam masala
• 60ml (1/4 cup) olive oil
• 1 large parsnip, peeled
• 1 onion
• 2 zucchini, ends trimmed
• 1 small sweet potato, peeled
• 2 garlic cloves, sliced
• 6 fresh curry leaves*
• 120g cherry tomatoes, halved
• 4 (25 x 25cm) shortcrust pastry sheets
• 1 egg, lightly beaten
• 1/2 tsp mild paprika
• Mango chutney and raita*, to serve

 

Method

1. Preheat the oven to 200°C.
2. Place cumin and coriander seeds and dried chilli in a mortar and pestle and grind coarsely (or you can use 1 teaspoon each of ground cumin and coriander). Combine spices with garam masala and oil. Season with salt and pepper.
3. Chop parsnip, onion, zucchini and sweet potato into equal-sized pieces, toss in oil mixture, add garlic and curry leaves and spread onto a flat baking tray. Roast for 40 minutes, turning occasionally, until golden at the edges. Set aside to cool (this can be done in advance). Add the tomatoes and toss to combine.
4. Use a 23cm round template to cut out 4 circles from pastry and place on a greased baking sheet. Divide vegetables between pastry rounds, leaving a 3cm border. Turn border in, fluting the edges. Brush edges with egg and sprinkle with paprika.
5. Bake for 25 minutes until golden. Serve with chutney and raita.

 

Notes

• * Curry leaves are available from good greengrocers. Raita is available from Indian takeaways or use sour cream.

Italian Zucchini Crescent Pie

INGREDIENTS

 

2      tablespoons LAND O LAKES® Butter

4      cups thinly sliced zucchini

1      cup chopped onions

2      tablespoons dried parsley flakes

1/2   teaspoon salt

1/2   teaspoon pepper

1/4   teaspoon garlic powder

1/4   teaspoon dried basil leaves

1/4   teaspoon dried oregano leaves

2      LAND O LAKES® Eggs, well beaten

2      cups shredded Muenster or mozzarella cheese (8 oz)

1      can (8 oz) Pillsbury® refrigerated crescent dinner rolls

2      teaspoons yellow mustard

 

DIRECTIONS

 

1 Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano. 2 In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. 3 Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pie plate. 4 Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.